George Howell's Terroir Coffee

GHHSelect

Organic Cauca, Colombia
Cauca Road

Certified Organic!

Full bodied medium dark chocolate and walnuts with a hint of nutmeg. 90% Caturra, 5% Typica, 5% Variedad de Colombia.

From the Association of Organic Producers of Cauca. The association has 125 members with an average holding of just over two acres ranging from 5,600 to 6,000 feet in altitude.
QTY

Fair Trade & Organic

Konga Co-op, Yirgacheffe, Ethiopia
USDA Certified Organic Logo

The Konga Cooperative has 1683 farmers of which 133 are female heads of family. The average size of a farm is 1.25 acres on which coffee and various foods for the local market are grown. Yirgacheffe is amazingly lush with vegetation. The coffee is grown at over 6,000 feet in altitude. This Konga also has that lush full-bodied apricot core with exceptionally pronounced clarity and sweetness.

Yirgacheffe is one of the great aromatic coffees of the world. It is often used in the finest Italian espresso blends, such as Illy, to add a critical floral element. The scientist- quality coffee pioneer Ernesto Illy (Illy Coffee) stated at the SCAA Conference in Boston, 2003 that the coffee of this region shared an aromatic component found in Darjeeling tea and Chanel #5.

Favorite of Food & Wine Magazine, March 2006

Roast Style: Full Flavor Roast
Harvest: 2006
Altitude: over 6,000 feet
Soil: volcanic
Arabica Variety: Ethiopica
QTY

Ademe Bedane, Sidamo, Ethiopia, Espresso

Certified Organic
Northern Italian Style Espresso Roast

Creamy delicately perfumed candy-lemon and mellow apricot enfolded within a rich milk-chocolate base.

This coffee comes from the Sidamo region adjacent to Yirgacheffe and it rivals the finest coffees from that more famous region. At least this one does – easily. Ademe Bedane is a private washing station that purchases cherry from the surrounding farms which are all very small. They typically pay prices higher than often less well-run cooperatives and get better qualities. These are very high grown from 5,000 to well over 6,000 feet in altitude. Rainfall is just enough.

Northern Italian Style Espresso Roast

Region/Location: Sidamo Region/Dara District/Bonko Farm area.
Certification: Organic certified by BCS
Altitude: 1.700-2.100 meter above sea level
Variety: local varieties
Soil: Red clay soil fertile
Period of harvest:- Dec/Jan
Production method: Washed Method
Sun dried
Amount of farmers: 300 farmers
Average farm size : 0.75-1 Hectare
Shade grown
Annual rainfall: 1,100-1,200 mm
QTY

Cup of Excellence

India

Iced Coffee Sets

Bolivia

Kenya

Grand Cru Kenya: Mamuto, Kirinyaga

I believe it was the best lot auctioned in Kenya that year (all Kenyan coffee lots were auctioned through 2006; this year the system was "liberalized," permitting direct sales as well as auction coffee). Last November our Mamuto received Coffee Review's first-ever score over 95. We now have Mamuto's best lot from the most recent harvest. We purchased this lot directly and without hesitation; it was, again, the most outstanding lot we tried this past buying season and we have been privileged to always cup the cream of the crop!

Taking inspiration from their family, Mr. Mathagu explained to me, he and his wife named the farm by combining the first two letters from three words: his name, Mathagu, as the father; Muthoni, his wife's maiden name, as mother; and toto, meaning child or children in Swahili: thus Mamuto. Mr. and Mrs. Mathagu have six children - three boys, three girls.

Farmer: Walter Paul and Muthoni Mathagu

Region: Kirinyaga
Altitude: 5,000 ft.
Rainfall: Low to moderate+
Soil: Volcanic loam
Arabica variety: Bourbon Sl 28 and SL 34
Size of Farm: 21 acres total; 13 acres of coffee
Roast: Full Flavor

Please click here to view more images of this coffee farm.
QTY

Kagumoini, Nyeri, Kenya
Kenyan Rainbow

Our Kenyan Espresso Offering

Kagumo-ini (ini means “in the vicinity) is what Kenyans call a cooperative society “factory,” referred to in the Americas as a beneficio, or wet coffee mill, where coffee “beans” are removed from the fruit, cherries, and then dried precisely to achieve stability for storage and transportation. Kagumo-ini is in Kenya’s most celebrated coffee district, Nyeri, located where the Aderdare mountain range meets Mt. Kenya. All the great Kenya coffee farms and cooperatives are on the peripheral eastern and southern slopes of the Aberdare mountain range, to the west, and Mt. Kenya, to the north, respectively, bordering the 5,000 foot high Central Valley, where Kenya’s capital, Nairobi, is situated, approximately 60 miles due south.

Kagumo-ini puts out about 225,000 lbs per year average production of green coffee, the equivalent of a little more than 190,000 lbs of roasted coffee. It has 1,030 members, so this means 180 roasted lbs per member! Farm plots are very small in Kenya cooperative societies and farmers have to make up for small quantities, as best they can, with great quality, to achieve higher premiums. Kenya consistently gets the highest prices on the commercial world coffee market. Nevertheless life is a struggle. Kagumo-ini farmers also grow tea, maize and bananas.

Our lot was harvested and wet-milled in December 2008. It was “rested” for two months (like wine in barrels), then dry-milled, that is sorted for size of beans, density, shape and defect, and specially vacuumed packaged for shipment to the US. Vacuum sealing raw coffee was pioneered in Kenya by the Dorman Coffee Company at Terroir Coffee’s request. Since arrival in the US, about two months later, the coffee has been kept frozen, locking in the unique Kenyan complex fruit flavors. Terroir Coffee is the only company anywhere to freeze raw coffee. This is part of our pioneering mission to raise coffee quality to new levels and to faithfully reflect the original actual quality great farmers produce, which is so quickly lost as the bean ages.

Our Kagumo-ini is roasted slightly darker than our other Kenyas – for espresso fans and for those who want roastier notes in their brew. The cup is very sweet, laden with thick blackberry and black currant notes layered with dark chocolate and caramel.

Region: Nyeri
Altitude: 5,500 ft.
Rainfall: Low to moderate
Soil: Volcanic loam
Arabica cultivar: Bourbon Sl 28 and SL 34
Roast: North Italian Espresso
QTY

Ndiara Estate, Kirinyaga, Kenya

Next Roast Monday March 15th

Ndiara is another powerful coffee from Kirinyaga, easily an equal, in my opinion, to Mamuto and very different. If ever there was a coffee that should be called jammy, this is it (La Esperanza is the Colombian version of this…)! It presents massive body with a berry fruit-basket of flavors. If you have not tried it you should.

Ndiara is an eight acre farm in the Kirinyaga district on the southern slope of Mt. Kenya at 5,500 feet. It is named after a pre-historic site nearby. Mr. Daniel Waruri Muriuki started it in 1979 when he acquired the land and planted 6,000 Bourbon SL-28 and SL-34 coffee trees; he later added an additional 500 trees.

This is a must-try coffee for any Kenya coffee lover!

Please Note:
1) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
2) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.
QTY

Kiamariga, Nyeri, Kenya
Roasting Monday March 29th!

We have held back our most spectacular coffee from Kenya until now, kept in perfect condition with our special storage system. It is a small, vintage lot which we will roast from time to time. The cup is saturated with immaculately transparent perfectly ripe succulent blackberry subtly layered with traces of plum and dark red cherries. It is without trace of astringency, having great layered depth and a velvet-soft sweetly disappearing finish - a Kenya of unforced power, full body and great elegance.

The Kiamariga Cooperative mill is about 100 miles north of Nairobi in the great coffee-growing Nyeri district. It serves over one thousand small growers who live nearby at around five thousand feet in altitude on the edge of the Mt. Kenya forest. The average farm size is a half acre with an average of 250 trees each. I visited Solomon Dei, a member of Kiamariga, at his farm, seen on right. The Kiamariga mill is seen below, early in the morning. The green coffee, drying on racks, is still covered in yellow plastic to protect from morning dew and possible rainfall overnight. Fermentation tanks with roofs protecting from the sun are on the left, and curing of recently dried coffee is in the large structure to the right, open on the sides for proper ventilation. Full flavor roasted.

Region: Nyeri
Altitude: 5,000+ ft.
Rainfall: moderate
Soil: Volcanic loam
Arabica variety: Bourbon SL 28 and SL 34
Average size of farms: 0.5 acres

Please Note:
1) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and
2) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Office Solutions for Coffee

Nicaragua

Honduras

El Salvador

Matalapa, La Libertad, El Salvador
Matalapa is a fourth generation 190 acre farm at 4,100 feet above sea level. It was founded in the late 1800's by Fidelia Lima, great grandmother of the current owner, Vickie Ann Dalton de Diaz. She maintains 14 acres of virgin tropical forest and keeps her coffee plants shaded with over forty varieties of shades trees.

I have been following this farm for several years now and have been very impressed with each year's improvements since winning in the 2003 El Salvador Cup of Excellence. The crop is very impressive for its sweetness and buttery body.

100% Bourbon. Layers of refined deep sweet citrus with no edge coated with creamed nutty caramel.

Farm: Matalapa
Farmer: Vickie Ann Dalton de Diaz
Region: La Libertad
Altitude: 4,100 ft
Rainfall: 86 - 98 in. per year
Soil: Clay loam.
Varietal: 100% Bourbon
Roast: Full Flavor

Please click here to view more images of this coffee farm.
QTY

La Montaña, Chalatenango, El Salvador

On Sale for March!

La Montaña is all about balance and proportion. It gushes with layers of sweetness from hot to cold. Complex flavors of honey, rich, black Assam tea, malt, stone fruits and a touch of roses and soft lavender are finely woven together. It can truly be called a classic coffee.

La Montaña is made up of 100% Pacamara beans. Pacamara is a rare variety of Arabica coffee plant that produces very large beans. Despite their extra size they are dense and packed with unique sweet flavor notes when carefully produced. Pacamara is rapidly gaining a reputation in specialty coffee as one of the pinnacle varieties of Arabica coffee.

La Montaña has earned top scores in recent Central America Tasting at CoffeeReview: Prize-Winning Coffees from Central America and Colombia

Farmer: Raúl Ochoa Hernández
Region: Chalatenango
Altitude: 4,500 ft
Rainfall: Moderate+
Soil: Clay loam
Arabica variety: Pacamara
Farm Size: 5.60 Hectares
QTY

Colombia

La Esperanza, Huila, Colombia

The new lot of La Esperanza, from the 2009 harvest, is a very creamy milk-chocolate drenched coffee, layered with ripe dark plum and a hint of blueberry.

We first discovered La Esperanza when it won first place in the 2007 Colombia Cup of Excellence. Terroir proudly sold that coffee throughout that year. We have continued to purchase this coffee ever since.

The owner of La Esperanza, Isaias Cantillo Osa, is very modest in speech and presence yet displays a striking determination and independence of mind supported by intuition and real ingenuity when it comes to farm management and quality development. He started as a coffee picker and worked his way over many years toward being able to buy a tiny farm with his savings. He then bought coffee seeds over time from nearby farms accumulating quite a collection of varieties along the way. He resisted "the establishment's" urgings to replant his farm with more productive cultivars and his farm is now a museum of Arabicas, some rarely seen these days, most of which are low producing but prized for quality and for their creamy body.

During the harvest Mr. Cantillo takes the spent coffee fruit and turns it into mulch, as do many farmers. But he has added a twist: The aging coffee cherries are placed in a succession of specially designed bins going down a slope; his chickens peck and scratch through each pile sending older fruit down to the next bin creating a sort of conveyor system. At the bottom of many rungs lie cherries already becoming earth.

Mr. Cantillo's farm is dramatically different in appearance from those of his neighbors. In the midst of neighbors' high-production oriented, denuded, erosion-prone coffee fields La Esperanza's narrow 6 acre farm, laden with tall shade trees, looks like a thick eyebrow. It can be seen in the adjoining photo, from bottom left to the upper right corner. He uses no herbicides or pesticides.

Drying Hut

Isiais Cantillo has completely understood how to properly dry his coffee even during the rainiest of harvests. The drying stage is where many problems occur, resulting in poor quality. He has built a two-story structure where the processed wet beans are pre-dried on racks on the bottom floor and then placed above on the breathing second level for finish-drying. This upper level has a plastic covering which can be fully opened from two opposite sides to take advantage of sunny periods but which also allows air to pass through at all times without water damage, thus bringing the beans down to the proper moisture level in the necessary time regardless of adverse weather.

Farmer Isaias Cantillo Osa tells his story:
“Before having my own farm, I was a hand picker and I traveled to different provinces according to the harvest seasons. I picked coffee in Huila, Tolima and also Caldas state. After several years working as a picker, I had the chance to buy my own farm from my uncle. That was 18 years ago. The price of the farm was 240.000 Colombian pesos at that time, I paid 200.000 pesos to my uncle directly and with the first crop I had, which was red beans, I paid the balance. In 1987 I planted the first 3000 coffee seeds. At that time, I met Nydia, who is my wife. We got married in 1988 and we have now 5 children (4 boys and 1 girl). Thanks to the coffee all my children have had the chance to get primary and middle school education.
“I am conscious of the environment preservation. For that reason all the coffee is shade grown in the farm. The farm also has two natural sources of fresh water, which I really take good care of, because I know the importance of the water for our lives. I don't burn; I prefer to pick by hand all the weeds.
“I am a member of the Second Cooperative of Huila, called COOCENTRAL. So I have had the chance to see the cupper in the Coop, and I follow his suggestions. I always bring to the coop excellent quality coffee, and to get this quality I only pick the ripe beans, not the green or the overripe ones, because I know how important this is for the quality of the cup. Washing is done only with clean and fresh water from the natural sources I have in the farm and drying process is done in patios.”

Farmer: Isaias Cantillo Osa
Region: Huila
Altitude: 5,500 ft.
Rainfall: Moderate+
Soil: Franco Arciloso
Arabica variety: San Bernardo, Bourbon, Typica, Caturra, Var. de Colombia
Size of Farm: 6 acres of coffee
Roast: Full Flavor
QTY

Indonesia

Toarco, Toraja, Sulawesi, Indonesia

First Roast Monday, March 8th!
New Crop!

The cup exhibits notes of malt and nutmeg-spiced dark honey, highlighted with smooth ripe-fruit acidity.

Toarco stands for TOraja ARabica COffee. The coffee formerly known as Celebes returns and it is a far better quality version than ever before. Toraja Toarco has taken on a certain legendary status amongst the coffee cognoscenti. It has been impossible to get any in the US because Toarco was developed and financed by Japan’s Key Coffee Company which sold all its production to the Japanese market. Coffee is grown there from moderate elevations to six thousand feet. Toarco works with over 7000 families to produce this coffee.

For this year's crop the beans are true AA size, as opposed to last year's peaberry lot!
QTY

Sumatra, Mandheling, Indonesia

The Sumatra Mandhelings we have been getting have all been exceptional. This lot has a harvest-freshness which I have been seeking for years. It is the best Sumatra, ideal for Full Flavor roast, I have been able to find since Terroir Coffee first started in 2003. It has the same deep butterscotch sweetness of our recent Sumatra, which scored 94 points in Coffee Review, but almost none of the age. Coffees from Sumatra are still only packaged in jute bags and they invariably suffer from storage in Sumatra’s port, Medan and the long voyage here. This one, however, made it through just about unscathed. Getting the kind of Sumatra I want is like getting fresh baked bread - you want it when it is hot out of the oven. This one, shipped right after the harvest, is as close as it gets! Needless to say, we have repackaged the coffee into vacuum-sealed bags and frozen them. Click here for more details on our unique packaging of green coffee protocols.

The coffee beans were harvested in the region of Lintong from various Arabica cultivars including some with ancient lineage going back to the early Dutch plantings of the early seventeenth century. It is a coffee which has been selected and processed under the specifications of Bill McAlpin, founder of La Minita. There is no other Sumatra Mandheling in the US that can hold a candle to it for craftsmanship, clarity and conviction of expression. Wonderfully clean and ripe, full of syrupy-bodied herbal butterscotch flavor.

Rated 94 points by Kenneth David's Coffee Review. To read the review click here.

Roast Style: Full Flavor Roast

QTY

Ethiopia

Konga Co-op, Yirgacheffe, Ethiopia
USDA Certified Organic Logo

Ademe Bedane, Sidamo, Ethiopia, Espresso

Rwanda

Rwanda, Buf Coffee Mills

Creamy milk and dark chocolate plus a touch of pecan laced with notes of red cherry and a trace of aromatic candied lemon.

Our 2008 crop scored 93 points in the Coffee Review. This new arrival is better. It is fresher, smoother and more nuanced.

Buf Coffee won three prizes in last year’s Cup of Excellence (the competition was not held this year but will, hopefully, resume next year)....

Buf Coffee is owned by Epiphanie Mukashyaka, a survivor of the 1994 Rwanda genocide and an inspiration to Rwandan women for her dynamic role in the development of specialty coffee. Our lot is a blend of coffees from two of her mills, a few dozen miles distant from each other, in the south-southwestern section of Rwanda. Both are on the eastern flank of a mountain chain dotted with tiny farms at between 5,250 feet and 6,250 feet in altitude that runs from Uganda in the north to Burundi in the south. The Nyarusiza mill is in Gikongoro province while Nkongoro is in adjoining Butare province. The soil in both areas is clay mixed with sand and rainfall is very moderate, averaging 55 inches per year. Strictly heirloom Bourbon coffee trees are grown. While I did not visit these mills when I visited Rwanda last August, I was in the region; click here to see my photographs, with comments, of the coffee-growing area around Butare.

Many hundreds of farmers sell their coffee cherry to the well-run Buf Coffee mills. A farmer typically has between 200 to 1000 coffee trees, each producing well under one pound of green coffee to be roasted (another minimum 15% weight loss). The mill depulps the coffee fruit, then removes all fruit residue still coating the beans by fermentation lasting about twenty four hours, then washes off all fruit and simultaneously separates the best, densest beans by use of turbulent water flow and gravity through concrete channels. The beans are finally soaked for another set of hours and then dried on raised racks over a period of about a week. This is painstaking work that must be done precisely to preserve the unique aromatics imparted to the coffee beans by that region's terroir.
QTY

Panama

La Esmeralda, Boquete, Panama 2009 Crop!
Daniel Peterson at La Esmeralda

Next Roast Monday March 22nd!
Cart opens Monday March 15th,
or call 866-GHH-JAVA to pre-order

Powerful aromatic plumes of full-bodied sweet ripe apricot, mango and sparkling peach laced with jasmine.

All La Esmeralda coffee is sold at auction in micro-lot sizes. Only 6,600 lbs were produced this year, half a normal year. First we received samples of all the micro lots available. We bid from the start for our favorite lot, from a section of the farm called Mario Carnaval. It is the oldest section of the farm, consistently selected as the first place winner for the Best of Panama competitions. While the bid price we had to pay was far, far steeper than the previous year it was a better coffee – more buttery and sweeter – and it went for lower prices than a few other lots which were higher grown but, in my opinion, less profound, balanced and layered. These lots were still higher grown; but I have learned that at a certain point, usually around 5,000 feet, higher altitude is not as important as micro-climate. I have seen this with certain Kenyas – like the great Mamuto which is around 5,000 feet in elevation

Farmer: Price and Daniel Peterson
Region: Boquete
Altitude: 4,900 – 5,400
Rainfall: high
Arabica variety: Gesha

Please Note:
1) Orders received will not be shipped until the ROAST DATE indicated per the schedule;
and
2) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Cart opens Monday March 15th,
or call 866-GHH-JAVA to pre-order

Costa Rica

Decaf La Magnolia, Tres Rios, Costa Rica

Full bodied and full flavored, with fine, richly blended nuts, sweet mellow peach and a trace of chocolate.

It is a rare treat to "eat my words", and enjoy the act or should I say drink? That is what a Swiss Water decaffeinated Costa Rican coffee forced me to do when we first tasted this coffee. The Swiss Water people have truly mastered the method to produce the most outstanding decaf I have ever tasted. We promptly bought the coffee for all our enjoyment. It is hardly believable this coffee is decaffeinated!

The coffee is called La Magnolia, is from the famed Tres Rios growing region of Costa Rica and was collected by the folks at La Minita. Full bodied and full flavored, with fine, richly blended nuts, sweet mellow peach and a trace of chocolate.

Swiss Water Decaffeinated (chemical-free)
Altitude: 3,500 - 4,000 feet
Soil: Volcanic
Rainfall: Moderate
Variety: Caturra
QTY

Brazil

Daterra Farm Special Reserve, Cerrado, Brazil

Currently sold out.
New crop to arrive Mid-March!

Our most recent Daterra Farm Reserve is a spectacular improvement over the past. This is still a wonderfully mellow coffee but with far more delicate clean fruit sweetness than in the past, giving a refined Beaujolais-like character to this coffee. It was harvested from deep-rooted, low yield, very carefully hand-harvested Yellow Bourbon variety of Arabica. The owner of Daterra, Luis Pascoal, is a key coffee visionary in the quality coffee movement who never tires of tweaking everything he does one notch up every year for the quality of the coffee and for his social and environmental policies. He has done it again. Big notch, Luis! Daterra is Rainforest Alliance and Utz certified.

Favorite of Food & Wine Magazine, March 2006

Roast Style: Full Flavor Roast

Daterra, North Italian Style Espresso

A "light" dark roast in the tradition of Northern Italy (Milan - Trieste). Terroir has carefully blended several Daterra Farm varieties to produce this exceptionally sweet, full bodied coffee.

As an espresso, it has a floral, cocoa- almond aroma. The cup is elegant, smooth, of one piece from first contact to aftertaste. It is honey textured, extra-sweet and lively, with notes of mellow clean fruit, chocolate, nuts and refined butter-marzipan. Other brewing methods produce a rich very mellow, low acid cup with complex nutty-chocolate flavors.

Roast Style: North Italian Style Espresso Roast

Rated 92 points by Kenneth David's Coffee Review, to read the review click here.

Choice coffee of Troels Poulsen, the World Barista Champion of 2005!
QTY

Guatemala

Pulcal, Antigua, Guatemala

Finca Pulcal is grown on the Carmona Estate in the famous coffee growing region of Antigua, Guatemala. Pulcal has an illustrious history, already being awarded in 1890 Best Coffee in the World at the Universal Exposition of Paris.

Pulcal is nestled on the rich soils of a small valley on the southern slope of Volcan de Agua at 5,500 to 6,000 feet. To its north are two other volcanoes, Acatenango and Fuego.

Strictly heirloom Arabica varieties, Typica, Bourbon and Tekisic, a variant of Bourbon first developed in El Salvador, are grown for the Pulcal label. These varieties are far less productive than other coffee cultivars commonly in use today but they offer a special heft and smooth creaminess. Antiguas are renowned for their expression of deep chocolate and have been used in some of the best espresso blends for that purpose.

Our selected micro lot of Pulcal is 100% Tekisic. The cup is a creamy delicate dark chocolate mixed with soft jammy fruit notes dominated by tangerine with a delicate floral twist of sweet lime.
QTY

Roasters Choice

Decaffeinated

Decaf La Magnolia, Tres Rios, Costa Rica

Espresso

Kagumoini, Nyeri, Kenya
Kenyan Rainbow

Daterra, North Italian Style Espresso

Ademe Bedane, Sidamo, Ethiopia, Espresso

Limited Edition

La Montaña, Chalatenango, El Salvador

Ndiara Estate, Kirinyaga, Kenya

La Esmeralda, Boquete, Panama 2009 Crop!
Daniel Peterson at La Esmeralda

Next Roast Monday March 22nd!
Cart opens Monday March 15th,
or call 866-GHH-JAVA to pre-order

Kiamariga, Nyeri, Kenya
Roasting Monday March 29th!

Hawaiian Ka’u – Rusty’s Farm
Lorie Obra

Check back for the next roast!

At last, a Hawaiian coffee from the big island which delivers 100%! We first featured this farm during the Holidays of 2009 and are extremely pleased to have it back!

The Ka’u area is on the slope of great volcano Mauna Loa, as is Kona, but facing south as opposed to Kona’s facing west. This is by far the sweetest Hawaiian coffee I have ever tasted, an instant classic.

Please Note:

1) Orders received will not be shipped until the ROAST DATE indicated per the schedule; and

2) Orders received that include REGULAR COFFEE items in addition to scheduled Limited Edition coffees will be shipped on the date that the limited coffee is roasted to minimize your shipping cost, UNLESS you leave a message in the Notes Box indicating you want us to ship your regular coffee separately.

Green Coffee